It’s Super Bowl time again! We hand picked snacks and appetizers we think you might like to include on your Super Bowl Food Fest menu, we’ll be posting a few new recipes soon!
© 2012, The Foodies' Kitchen. All rights reserved.
This is what I’m having from breakfast these days. It’s actually an improvement, I am – or was- one of those people who don’t have breakfast. Ever. I got used to it since high school, those extra snooze minutes are valuable and I always traded food for sleep. Mariano and I talked about trying to eat healthy meals and leave the cravings for the weekends, so we have this shake for breakfast, which is quite filling. This recipe will yield 4 glasses, so we each have two. 
I’ve only tried it with banana or strawberries (or both) because these are the 2 varieties of fruits I have in my fridge right now. Maybe I’ll try some blackberries, or blueberries and banana?
To be honest, there are 2 things that have motivated me to incorporate even healthier meals to my everyday menus. One is Mariano’s tummy ache issues, (which have improved) and the other is… I’m a mom. Setting the example to take care of yourself and to practice healthy habits is a responsibility that we have as parents. Our kids are watching us, so we need to be a good example.
Of course, this is a cooking blog and cooking is what we love. Including healthy recipes is not new to us, but we firmly believe that food is one of the pleasures in life, you just have to know how to eat it right. We will also continue to share dessert, baking, candy and all sorts of recipes with you! You have not lost us. There will be bacon… we’re just not having it every day.
Oatmeal Banana Shake
Recipe adapted from SkinnyTaste.com
Serves 4
Ingredients:
2/3 cup quick oats
1 banana
3 cups 2% or fat free milk
1 cup ice
3 tbsp honey
2 tsp ground cinnamon
Procedure:
- In a blender add all ingredients: oats, banana, milk, honey, cinnamon and ice.
- Blend on high until very smooth.
Note:
As a variation you can try replacing the banana for about 8 strawberries and 1/2 teaspoon vanilla.
© 2012, The Foodies' Kitchen. All rights reserved.
We weren’t going to leave you hanging! Here’s some “special hot chocolate” to get you through the Holiday Season.
I tried this after I finished baking a zillion cookies. I was looking for cake ball variations while I waited to pop the last batch out of the oven, and accidentally found this recipe which I put to good use immediately.
Mariano, I’m sorry but I used a little itty bit of our Zacapa Rum for this, it’s all the rum we had in the house. (time to go shopping)
Do try this at home. I didn’t put any sugar in it, because I used semi-sweet chocolate, which is sweet enough for me. (Zacapa and Frangelico liquors are also on the sweet side.) This is the perfect ending to my day, so I bid you a good evening. I’m taking this to bed.
Oh! before I go. For those of you who haven’t tried Zacapa Rum yet, let me tell you: It is the…best… rum in the world. You can read all about it here.
Merry Christmas!
Spiked Hot Chocolate
Recipe from Epicurious
Serves 6
4 cups milk
3 ounces semi-sweet chocolate
1/2 teaspoon cinnamon
1/2 cup dark rum
1/2 cup Frangelico
Garnish: whipped cream
Preparation
- In a saucpan, combine the milk, the chocolate, the sugar, and the cinnamon and heat the mixture over moderate heat, stirring, until the chocolate is melted and the sugar is dissolved.
- Add the rum and the Frangelico and heat the mixture, stirring, until it is hot.
- Divide the mixture among 6 heated mugs and top each drink with some of the whipped cream.
I apologize for the photographs… it was late.
© 2011, The Foodies' Kitchen. All rights reserved.
This is also the season for hot chocolate! I find store brands a bit too sweet for my taste, so when I found online recipes for homemade hot chocolate mix, I concocted my own using tips and ingredients from Alton Brown and also some from Martha Stewart. Find some good quality unsweetened cocoa, confectioner’s sugar and a few other spices and you’ll have a batch that will last you the whole month.
The important thing to know is that: For 1 cup of milk , use 2 tablespoons of your mix. How about making some of our marshmallows to impress your family with gourmet homemade marshmallows and hot chocolate mix?
Homemade Hot Chocolate Mix
Yields almost 4 cups of hot chocolate mix
Ingredients:
1 1/4 cup unsweetened cocoa
2 1/4 cups confectioner’s sugar
1/2 tablespoons salt
1 1/2 teaspoons corn starch
1 good pinch of cayenne pepper
1 teaspoon cinnamon powder
Procedure:
- Mix all the ingredients until well combined.
- Place mix in an airtight container to store.
- For 1 cup of hot chocolate, heat 1 cup of milk and add 2 tablespoons of hot chocolate mix.
- Enjoy!
© 2011, The Foodies' Kitchen. All rights reserved.
Last night I had an unusually calm night, Kristen went to sleep before her bedtime… all on her own! (happy dance) so I had a few hours before my bedtime to do a little recipe browsing. I was looking for something different… a dessert. I browsed around for a while, nothing.
Then I saw a post on places to eat in New York which was featured on David Lebovitz’s site. Adam Roberts, from The Amateur Gourmet posted an article about Where to eat in New York City. I wanted to read it to reminisce about my last trip to New York… sigh. He mentioned Katz’s Deli, the New York Bagel, Pizza from John’s, Dumplings from Chinatown, Gray Papaya’s Hot Dogs and he went on to name a few more essential New York bites. And then I saw it, the Toasted Marshmallow Milkshake from Stand’s.
I must have it. So I looked around for a recipe, and now I am sharing it with you. Enjoy!
Toasted Marshmallow Milkshake
Serves 2
Recipe from Joy the Baker
Ingredients:
6 scoops Vanilla Ice Cream
20 large Marshmallows
3/4 cup whole milk
2 straws
Procedure:
- Place your marshmallows on wooden skewers. If you don’t have a gas range, like me, place the marshmallows skewers on a cookie sheet. Broil in the oven for about 2 minutes, but keep an eye on them at all times! They start to puff up and brown within seconds. Let them cool.
- Set aside 2 toasted marshmallows, you will use them as decoration when you serve your milkshakes.
- In a blender, mix ice cream, toasted marshmallows and milk. Blend well. If you want a thicker milkshake, add more ice cream.
© 2011, The Foodies' Kitchen. All rights reserved.
Today is International Beer Day and that means it’s time to go out and celebrate beer! At The Foodies’ Kitchen, we not only love beer to make Guatemala’s famous micheladas, but also to cook. Here we leave you with three recipes of ours for you to enjoy International Beer Day as you should: Cooking and having a beer!
© 2011, The Foodies' Kitchen. All rights reserved.
Irish Coffee or Caife Gaelach (Irish), was invented in the 1930′s by chef Joseph Sheridan at Foynes’ Port, County Limerick. Foynes’ Port was where planes on route from Europe to America would stop to refuel before crossing the Atlantic Ocean. Chef Sheridan was seeking a way to keep passengers warm as their planes were being refueled. Sheridan added whiskey to the coffee to warm the passengers. The passengers enjoying the taste of the coffee, asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee. The Irish coffee was born and the famous Irish coffee recipe is now enjoyed at all corners of the Globe… Including The Foodies’ Kitchen! The brown sugar gives it a different kind of sweetness. Some restaurants/bars might add milk to the Irish Coffee, this is not needed because we use Whipped Cream. Enjoy it!
Irish Coffee
Recipe by Noel McMeel found at Good Food Ireland
Ingredients
25ml/1fl oz Irish Whiskey
1 teaspoon of brown raw cane sugar
1 tablespoon of whipped pouring cream
1 hot double espresso with a small measure of hot water to fill the glass
Directions:
- Use warmed coffee glasses and add the whiskey.
- Add the sugar and dissolve in the whiskey.
- Add the coffee and stir well.
- Whip the cream lightly but still able to pour.
- The lightly whipped cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little as you pour, the cream should float on top.
- Serve and enjoy, this all Irish Classic.
© 2011, The Foodies' Kitchen. All rights reserved.
Is your St. Patrick’s day incomplete without a pint of green beer? Here’s how to make it.
I found this recipe, and will definitely try it out tomorrow. Have fun!
Ingredients:
Serves 1
Recipe from www.about.com
One 12oz. Beer – any beer will do although lighter
colored beers will display the green better
Green food coloring – one drop
Preparation:
-
Add one drop of green food coloring to a clear glass. Pour the beer into the glass.
That’s it! This works for any beer. Darker beers like stout will have a nice green head atop their normally dark bodies.
Photograph by thecolumbuswench.com
© 2011, The Foodies' Kitchen. All rights reserved.
Happy Valentine’s Day from The Foodies’ Kitchen! We’ve put together a collection of out most delicious and lovable recipes for your significant other, friends or family:
© 2011, The Foodies' Kitchen. All rights reserved.
The other day a friend of mine made some coffee. When I took my first sip I was caught by a bit of surprise as it had a very good vanilla flavor to it. Not overly strong but just enough to take the bitterness away from the coffee. He is not a much of a coffee drinker and does not really like how plain coffee tastes so this was his little trick to give it some little flavor. So I thought I would jump on here as a guest foodie and share it with The Foodies Kitchen readers. Kick back and enjoy this coffee!
Vanilla Infused Coffee
Recipe tip by Jake Van Ness
Ingredients:
Ground Coffee
Vanilla Extract
Directions:
- Using a formula of 1 tbsp of coffee ground for each 6 oz of water, fill your filter with the amount of coffee you want to serve.
- With the vanilla extract use the formula of 1/2 teaspoon of vanilla extract for each 4 tablespoon of ground coffee. You can add more if you want a stronger vanilla flavor or less if you want it to be a little more subtle. Start with a small amount and experiment each time with a little more. It doesn’t take much so be careful.
Post Update!: We realized our instructions were not clear on where the vanilla goes:
You put the vanilla together with your ground coffe before you switch your coffee machine on. Put in your coffee filter, add your ground coffee and pour vanilla extract on top, close the lid and start your machine.
Serving Suggestions: Add a bit of whipping cream on the top for a little extra! As I know a few of our readers are in the warmer areas, to make vanilla ice coffee all you need to do is to turn off the pot and let it sit for a bit to cool off. Then fill your glass with ice, cream and sugar pouring the coffee over the ice.
© 2011, The Foodies' Kitchen. All rights reserved.
PDF 
